Creamy Leek, Potato & Bacon Soup

4
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"From one of our national supermarkets and their monthly magazine."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (501.2 g)
  • Calories 531
  • Total Fat - 35 g
  • Saturated Fat - 14.3 g
  • Cholesterol - 96.2 mg
  • Sodium - 1385.3 mg
  • Total Carbohydrate - 24.1 g
  • Dietary Fiber - 2 g
  • Sugars - 7.2 g
  • Protein - 28.7 g
  • Calcium - 65.5 mg
  • Iron - 1.8 mg
  • Vitamin C - 8.1 mg
  • Thiamin - 0.4 mg

Step 1

Heat the butter in a large saucepan over medium heat and add the leek, onion, celery and potato and cook, stirring for 5 minutes or until the vegetables begin to soften.

Step 2

Add the stock and cream and bring to the boil and then reduce heat to low and simmer, uncovered, stirring occasionally, for 25 minutes or until soft and then set aside for 10 minutes to cool.

Step 3

Use a stick blender to carefully blend soup until smooth.

Step 4

Meanwhile, cook the diced bacon in a medium frying pan over medium heat for 5 minutes or until crisp and browned.

Step 5

Stir one-third of the bacon into the blended soup.

Step 6

Ladle into bowls and top with sour cream, chives and remaining bacon and serve with toast.

Tips & Variations


No special items needed.

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